Joshs Curry Chicken Recipes

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ROGAN JOSH



Rogan josh image

This lamb curry's a popular restaurant classic that's really easy to make at home

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 14

2 onions , quartered
4 tbsp sunflower oil
4 garlic cloves , finely crushed
thumb-size piece fresh root ginger , peeled and very finely grated
2 tbsp Madras curry paste
2 tsp paprika
1 cinnamon stick
6 green cardamom , bashed to break the shells
4 cloves
2 bay leaves
1 tbsp tomato purée
1kg lean leg of lamb , cut into generous cubes
150ml Greek yogurt
chopped coriander , to garnish

Steps:

  • Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
  • Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
  • Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.

Nutrition Facts : Calories 386 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 37 grams protein, Sodium 0.54 milligram of sodium

TOMATO AND CHICKEN ROGAN JOSH CURRY (PRESSURE COOKER)



Tomato and Chicken Rogan Josh Curry (Pressure Cooker) image

This originates from a recipe from Taste.com.au for Tomatoe and Chicken Korma Curry but we (the DH and I) tweaked to suit out tastes for a Rogan Josh. For this we used Patak's spicy Rogan Josh with a 3 chilli rating but actually found it quite mild and so next time we are planning on adding some fresh hot chillies to add zing (the original recipe also gives instructions for casserole and slow cooker methods). For the onion due to introlerances issues I cut into wedges so the DH could remove so he would not ingest, the original recipe called for 2 large brown onions thinly sliced. TOMATOES in the original they added them just before serving but I cut a cross in the top of each tomato and dropped into boiling water for 1 minute, removed and let cool till could handle and then roughly chopped and added to the pressure cooker when cooking but DH reckoned he would prefer them finely chopped so they dissolved more and became part of the sauce..

Provided by ImPat

Categories     Curries

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

390 g Greek yogurt or 1 1/2 cups Greek yogurt
140 g curry paste (Rogan Josh we used Patak's spicy 3 chilli rating)
2 1/4 kg boneless skinless chicken thighs (trimmed of fate and I cut each into 3 pieces)
1 tablespoon vegetable oil
1 onion (brown large cut into wedges see intro)
2 large tomatoes (coarsely chopped see intro)
100 g baby spinach leaves (I used silverbeet sliced)
1/2 cup coriander leaves (I omitted serve as garnish) (optional)

Steps:

  • Combine the yoghurt and curry paste in a large glass or ceramic bowl (I ended up using stainless steel as it was the only bowl that was big enough) and then add the chicken to coat and cover with plastic wrap and place into the fridge for 30 minutes to marines (mine was in for nearly 1 1/2 hours).
  • Heat oil in the pressure cooker (though I did it in a separate frypan as I was making ahead but use the pressure cooker if you are going to be cooking the chicken straight away) and add onion and cook until golden, this took me about 10 minutes but I had wedges of onion, if thinly sliced would take about 3 to 5 minutes.
  • Add the cooked onion and diced tomatoes (see intro) to your marinated chicken mix and place in the pressure cooker, (at this point I used an electric pressure cooker), I sealed in the pressure cooker and set the timer for high pressure for 15 minutes, it took 18 minutes to come up to pressure and then cooked for 15 minutes and then did fast release and then served over rice and with steamed vegetables and naan bread on the side (original recipe recommended pappadums).

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